Hearty bacon, lentil and vegetable soup

Hearty bacon, lentil and vegetable soup
PHOTOGRAPHY BY JOHN PAUL URIZAR STYLING BY DEBBIE KALOPER

Serving size: Serves 4
Cooking time: Less than 30 minutes
Course: Main
Favourite flavours: Soup

Hearty bacon, lentil and vegetable soup
INGREDIENTS

1 tablespoon olive oil
1 medium (150g) brown onion, chopped finely
4 (280g) bacon rashers, chopped finely
2 sticks (300g) celery, trimmed, chopped coarsely
2 medium (240g) carrots, chopped coarsely
2 cloves garlic, crushed
1 cup (200g) red lentils
1 litre (4 cups) salt-reduced chicken stock
1/4 cup finely chopped fresh chives
METHOD

1. Heat oil in a large saucepan; cook the onion, bacon, celery, carrots and garlic over a high heat until softened.
2. Add the lentils, then stock; bring to the boil. Reduce heat, simmer, uncovered for about 15 minutes or until vegetables and lentils are tender. Stir in chives; season to taste with salt and freshly ground pepper.
3. Serve soup with toasted Turkish bread, if desired.

Suitable to freeze. Suitable to microwave.

Recipe Search

Tip: Try "lamb & potato" or "Low GI"
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